Southern Barbecued Chicken Grill Broiler Or Oven Recipes

Steps:

• SAUCE: Combine all the sauce ingredients except for the cornstarch and place in a shallow dish or plastic bag.
• TO PREPARE THE BARBECUED CHICKEN.
• Place the chicken in the marinade in the pan or plastic bag and make sure the chicken is coated with the marinade; cover the pan or seal the plastic bag, and place in the refrigerator for several hours or overnight.
• When ready to cook, remove chicken from marinade.
• Pour the marinade into a saucepan and blend in the 1 tablespoon cornstarch.
• Cook on medium to high heat, stirring very often, until thickened and smooth.
• Cook the chicken on a grill or under the broiler, about 4 inches from the heat, for 10-15 minutes on each side (depending on thickness), turning once, or until cooked through, basting often with the sauce.
• Or you can bake the chicken in the oven at 350°F for 1 to 1 1/2 hours, basting often, and glazing briefly under the broiler once it's done.
• Serve any remaining sauce along with the chicken.

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool., Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting., Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

Steps:

• Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
• Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
• Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
• Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Combine all ingredients except chicken in a saucepan.
• Simmer for 15 minutes.
• Wash chicken and pat dry.
• Place chicken on a large platter.
• Brush chicken with 1/2 of sauce mixture.
• Cover with plastic wrap and marinate in refrigerator for 1 hour.
• Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
• Turn oven down to 350° F and add the remaining sauce to the chicken.
• Cover the chicken with aluminum foil and continue baking for 30 minutes.